Best 2 Roasted Vegetable Sandwiches Recipes

In the world of culinary delights, roasted vegetable sandwiches stand out as a delectable and versatile dish that caters to a wide range of tastes and preferences. Whether you're a staunch vegetarian, a flexitarian exploring plant-based options, or simply seeking a hearty and wholesome meal, roasted vegetable sandwiches offer an explosion of flavors and textures that will tantalize your taste buds and leave you craving for more. From the smoky sweetness of roasted bell peppers and onions to the earthy goodness of mushrooms and zucchini, the possibilities for creating a symphony of flavors are endless.

Here are our top 2 tried and tested recipes!

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Herbed Goat Cheese and Roasted-Vegetable Sandwiches image

Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 medium zucchini, each cut lengthwise into 4 slices
1 large red bell pepper, quartered
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh oregano
3 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
2/3 cup soft fresh goat cheese, room temperature (about 5 ounces)
1 teaspoon grated lemon peel
8 slices whole grain bread or whole grain rolls
2 cups (packed) baby spinach leaves

Steps:

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

ROASTED VEGETABLE SANDWICHES

Roasted Vegetable Sandwiches image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 acorn squash, halved, seeded and sliced into 1/2-inch-thick half moons (leave the skin on)
1 pound rainbow baby carrots (about 16), halved lengthwise if large
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 7.5-ounce container chive-and-onion cream cheese
1 tablespoon chopped fresh dill
8 slices multigrain bread
4 cups baby spinach
2 tablespoons red wine vinegar
1 cup pickled beets (about 6 ounces), drained and sliced 1/4 inch thick

Steps:

Place a baking sheet in the upper third of the oven and another in the lower third; preheat to 450˚. Toss the squash, carrots, olive oil, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl. Put the squash on one of the baking sheets and the carrots on the other, spreading the vegetables in a single layer. Roast, switching the pans halfway through, until the vegetables are lightly browned and tender, 25 to 30 minutes.
Meanwhile, mix the cream cheese with the dill in a small bowl. A few minutes before the vegetables are done, toast the bread, then spread with the cream cheese mixture. Toss the spinach with the vinegar and season with salt and pepper.
Lay out 4 slices of bread, cream cheese-side up. Top each with a layer of beets, then the squash, carrots, spinach and another slice of bread. Cut in half.

Tips:

Choose firm vegetables: Vegetables that hold their shape well, such as broccoli, carrots, and potatoes, are ideal for roasting.
Cut vegetables evenly: This will help them cook evenly.
Toss vegetables with oil and seasonings: This will help them caramelize and develop flavor.
Roast vegetables at a high temperature: This will help them caramelize and develop flavor.
Don't overcrowd the pan: This will prevent the vegetables from cooking evenly.
Roast vegetables until they are tender: This will help them caramelize and develop flavor.
Serve roasted vegetables immediately: This is when they are at their best.

Conclusion:

Roasted vegetable sandwiches are a delicious and healthy way to enjoy your favorite vegetables. They are perfect for a quick and easy lunch or dinner, and they can be customized to your liking. With so many different vegetables to choose from, there are endless possibilities for creating delicious roasted vegetable sandwiches. So next time you are looking for a healthy and flavorful meal, try one of these roasted vegetable sandwich recipes. You won't be disappointed!